Domo-kun Cute a swimmer's life
hodgepodge of random shit i like

have fun
fashionspharaoh: Does this even need a caption ? perf
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yaaasmineb: the-disney-words: They sealed the deal for $1.1 billion. Read all of the reasons here! WHY
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confessionsofanolddisneyfan: Remember when Corey (Kyle Massey) started a band with his friends, Corey and The Boys (David Henrie and Moises Arias)? Can You Feel The Love Can you feel it, can you feel the love Nothing feels better than feeling the love Everybody knows that when push comes to shove Nothing feels better than feeling the love 
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Just a pool, disguised as a pond, with a trampoline instead of a diving board. I wrote a paper about these kinds of pools several years ago for a class when they were just prototypes. These pools have a natural filtration system that run based on the plants that are in the pool that give the water nutrients that allow it to not only be crystal clear, but you are also able to drink the water because it becomes so clean. And the best part is that once the initial filtration system is installed and calibrated, it maintains itself and eliminates the need for chlorine or constant maintenance like salt water pools. 
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disneylandguru: When mother Gothel wants to give Rapunzel a treat, she makes her favorite meal — Hazelnut soup. This wholesome squash soup, topped with roasted hazelnuts, is sure to be a favorite in your home. If you’re hosting aTangled-themed party, this soup is a crowd-pleaser, especially if you set up a soup “bar” with lots of tasty toppings like chives, bacon bits, and chopped hazelnuts! Ingredients for the soup: 2 lb butternut squash, seeded and cut into 6 sections 1 lb parsnips, peeled and roughly chopped 1 green apple, peeled, cored, and quartered 2 tablespoons olive oil, divided 3-4 sprigs fresh thyme 1 medium brown onion, thinly sliced 4 cups of chicken stock, divided 1/2 teaspoon cumin 1/2 cup heavy cream Salt and white pepper to taste 1 cup raw hazelnuts (for topping) To Roast Hazelnuts:Preheat oven to 275 degrees F 1. Place 1 cup of raw Hazelnuts on a parchment lined baking sheet. 2. Bake for 25 - 30 minutes, or until the hazelnut skins burst. 3. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin. For Soup:Preheat oven to 400 degrees F 4. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top. 5. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish. 6. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash. 7. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool. 8. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat. 9. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven. 10. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure. 11. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer. 12. While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream. 13. Serve in bowls or insulated cups and top with the crushed roasted hazelnuts.
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